Arugula, Apple and Potato Salad with Creamy Cashew Dressing | Idaho Potato Commission
Preheat oven to 375° F. Place cashews on a baking sheet and toast for 10 minutes or until fragrant. Remove from oven; set aside to cool for 5 minutes, then finely chop. Set aside. In a medium sized...
Ingredients
- ⅓ cup cashews
- 3 small McIntosh apples, cut into ½ inch pieces
- 2 tablespoons balsamic vinegar
- 2 tablespoons Greek plain yogurt
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 pounds Idaho® Red Thumb Fingerling potatoes
- 4 ounces fresh arugula
- ¼ teaspoon fresh lemon zest
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